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06 September 2010

College students moving out, wisdom teeth being removed and a holiday weekend have kept me busy this week and we have been eating accordingly! I think all are on the mend-moved in-ready for school-at least as of 4pm today!

But it has all ended (for now) and the 3 remaining Aylward's, John, Jamie and I spent the day together poking around food shops, picking up essential back to school "jeggings" and napping. It was fabulous!

We didn't eat lunch until around 2pm, so supper was simple and light, using whatever was hanging around. I used to make these "pizzas" for the kids and their friends all the time, but like some recipes...I forgot about it!

Start to finish 20minutes, I use whatever "leftover" meats we have around the fridge and like any pizza, everyone can have what they want on it! I have used a variety of crusty breads, and they all taste great. They also warm up great and are perfect with a soup or salad. Enjoy!

Preheat oven to 400 degrees and line a baking sheet with tin foil.Cut 1/2 loaf of ciabatta bread in half then each piece in half lengthwise to separate top crust from bottom crust?!?!!?! (You want each piece to have lots of crust!)

Mix soft butter, garlic, herbs and 1 cup cheese together and spread on each slice of bread. Top with desired meats and veggies. Sprinkle remaining cheese on top of pizzas.

Bake about 12 minutes until cheese is melted and slightly golden brown.

About Me

This is my life; I am the owner of The Boulevard Market, a cheese and specialty food store in Tecumseh, MI. My husband is John and he is a cheesemaker and owner of Four Corners Creamery. John and I have three daughters, two cats and two little dogs. We love to travel, eat, drink wine and talk to people about their food passions!